Valorization of surplus onion for the development and characterization of antioxidant-rich gummies

IF 4.6 Q1 CHEMISTRY, APPLIED
Krishnan Abinaya , Kumar Sharmila , Santhanvelayudham Priya , Marimuthu Ponmozhi , Radhakrishnan Linekha
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Abstract

Allium cepa is an herbaceous biennial plant cultivated for its edible bulb and the elementary ingredient in Indian cooking. The surplus onion presents a huge loss due to drying rotting, sprouting, fungal damage, etc. Formulating an onion gummy is a rich source of antioxidants that can promote healthy living and prevent diseases. Our study developed an antioxidant-rich gummy using red onion transforming its pungent taste using tamarind. The gummy samples were subjected to physicochemical analysis where the pH of the samples was in the range of 5.64 to 5.51, the moisture and sugar content ranged from 59.6 to 57.9 and 60.97 to 59.10 respectively, the texture properties of the gummy jelly showed hardness in the range from 571.81±0.2 to 378.26±0.9 g, chewiness from 1,819.1 ± 64.22 to 1,390.9 ± 56.7 g, adhesiveness from 57.4 ± 1.33 to 58.6 ± 1.55, and springiness from 48.78±0.2 to 40.73±0.4 and finally the chromaticity values (L*, a*, and b*) of gummy jelly were, lightness in the range from 7.78±0.08 to 5.83±0.08, redness from 3.39±0.10 to 0.54±0.08 and yellowness from 1.65±0.05 to 1.27±0.05. The antioxidant activity was analyzed using DPPH and ABTS radical scavenging activity and was in the range of 29.75 to 78.85% and 18 to 62% respectively. The sensory evaluation showed that buying intention was highly ranked followed by appearance, taste, flavor, overall preference, and texture. In this study, we conclude that the antioxidant-rich red onion gummy jelly (ROGJ) developed with potential antioxidant activity can be commercialized and could be a healthy substitute for commercial unhealthy gummy jellies.

利用剩余洋葱开发和表征富含抗氧化剂的软糖
洋葱是一种草本二年生植物,因其可食用的球茎和印度烹饪的基本成分而种植。剩余的洋葱因干燥、腐烂、发芽、真菌破坏等造成巨大损失。洋葱软糖含有丰富的抗氧化剂,可以促进健康生活,预防疾病。本研究开发了一种富含抗氧化剂的红洋葱胶,利用罗望子改变了红洋葱胶的刺鼻味道。橡皮糖样本进行理化分析,样本的pH值在5.64到5.51范围,水分和糖分含量范围分别从59.6到57.9和60.97到59.10,橡皮糖果冻的纹理属性显示硬度范围从571.81±0.2,378.26±0.9 g、咀嚼度从1819年。1 64.22±1390±56.7 g,从57.4±1.33,58.6±1.55,粘性和弹性48.78±0.2,40.73±0.4最后色度值(L *,软糖A *、b*的亮度范围为7.78±0.08 ~ 5.83±0.08,红度范围为3.39±0.10 ~ 0.54±0.08,黄度范围为1.65±0.05 ~ 1.27±0.05。通过对DPPH和ABTS自由基的清除活性分析,其抗氧化活性分别在29.75 ~ 78.85%和18 ~ 62%之间。感官评价显示,购买意向排名靠前,其次是外观、味道、味道、整体偏好和质地。本研究认为,开发的富含抗氧化剂的红洋葱果冻具有潜在的抗氧化活性,可以作为不健康的商业果冻的健康替代品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
4.50
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0.00%
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61 days
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